Instructions:

1. Make the sauce: Whisk together soy sauce, hoisin sauce, maple syrup, rice vinegar, and sesame oil in a small bowl. Set aside.
2. Cook the noodles: Boil the noodles according to package instructions. Drain and rinse under cold water to prevent sticking.
3. Sauté aromatics: Heat oil in a large wok or skillet over medium heat. Add garlic and ginger, stir-frying for 1 minute until fragrant.
4. Stir-fry veggies: Add onion, carrots, and bell pepper. Stir-fry for 4-5 minutes until tender. Add mushrooms and cook for another 2 minutes.
5. Add cabbage and sprouts: Stir in cabbage and bean sprouts (if using). Stir-fry for 2-3 minutes until the cabbage wilts slightly.
6. Add sauce: Pour the sauce over the vegetables, stir to coat evenly, and simmer for 1-2 minutes.
7. Toss noodles: Add the cooked noodles to the wok and gently toss to combine with vegetables and sauce. Heat through.
8. Garnish and serve: Remove from heat, garnish with green onions and sesame seeds, and serve hot.

Tips:

• Customize with tofu, tempeh, or extra vegetables.
• Make it spicier with chili flakes or sriracha.
• Store leftovers in the fridge for up to 3 days. Reheat in a skillet for the best texture.

Nutrition (per serving, 4 servings):

• Calories: 350
• Total Fat: 9g
• Carbohydrates: 58g
• Protein: 9g
• Fiber: 6g
• Sodium: 800mg

This dish is vibrant, flavorful, and perfect for a healthy, plant-based meal.